Gluten-Free Emirati Spiced Lamb Skewers (Kabab)

Ingredients

• 1 lb Lamb (cubed)
• 1/2 cup Plain Yogurt
• 2 tablespoons Lemon Juice
• 2 tablespoons Olive Oil
• 2 teaspoons Emirati Spice Blend (Baharat)
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1In a bowl, combine the 1/2 cup Plain Yogurt, 2 tablespoons Lemon Juice, 2 tablespoons Olive Oil, 2 teaspoons Emirati Spice Blend (Baharat), 2 cloves Garlic (minced), 1 teaspoon Ginger (grated), 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper. Stir until everything is well mixed.
2. 2Add the 1 lb Lamb (cubed) to the bowl with the marinade. Use a spoon or your hands to toss the lamb cubes until they are completely coated with the marinade. Cover the bowl tightly with plastic wrap or a lid.
3. 3Place the covered bowl of lamb in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld. This chilling step helps tenderize the lamb.
4. 4Once the lamb has finished marinating, thread the lamb cubes onto skewers. If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning.
5. 5Preheat your grill to medium-high heat. This is approximately 400-450°F (200-230°C).
6. 6Place the skewers on the preheated grill. Grill for 8-10 minutes, turning the skewers every few minutes, until the lamb is nicely browned on all sides and cooked through. For medium-rare lamb, aim for an internal temperature of 135°F (57°C), and for medium, 145°F (63°C).
7. 7Remove the lamb skewers from the grill and let them rest for 2-3 minutes on a clean plate before serving. This allows the juices to redistribute, making the lamb more tender and flavorful.

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